Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties-Reference-Cited by-同舟云学术

Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties

Published:2021-08 Issue:10 Volume:9 Page:5344-5351
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ershadi Arash¹,Azizi Mohammad Hossein²^ORCID,Najafian Leila¹^ORCID

Affiliation:

1. Department of Food Science and Technology Sari Branch Islamic Azad University Sari Iran

2. Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2452

Reference34 articles.

1. Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet ( Pennisetum glaucum ) flour and biscuit

2. Physicochemical, functional, pasting, and sensory properties of wheat flour biscuit incorporated with Okra powder;Akoja S. S.;International Journal of Food Science and Nutrition,2018

3. High-Fructose Corn-Syrup-Sweetened Beverage Intake Increases 5-Hour Breast Milk Fructose Concentrations in Lactating Women

4. Effect of different fibers on dough properties and biscuit quality

5. High-fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels

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